Pumpkin Pie Mousse
- 1 cup raw cashews, soaked in water overnight and drained
- 1/2 cup pumpkin puree
- 2 tablespoons MCT oil (or liquid coconut oil)
- 1/4 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- Blend all ingredients in a high-speed blender or food processor until smooth.
- Serve immediately, topped with a sprinkle of pumpkin pie spice or crumble gingersnap cookies.